So Long San Mateo Snickerdoodle Cupcakes
I love these two. Almost as much as the cupcakes they are holding. OK, more. But barely (they are REALLY good).
They leave on Friday for Azusa Pacific University. Mikey, a returning senior and Margaret, an incoming junior. We are used to Mikey leaving but Margaret, not so much. SAD, sad day. We aren’t even telling Ashlyn.
We said goodbye at church last night with cupcakes. They help with the sadness.
1 1/2 cups all purpose flour, 1 1/2 cups cake flour (NOT self rising), 1 tablespoon baking powder, 1/2 teaspoon salt, 1 tablespoon cinnamon. 1 cup (2 sticks) unsalted butter (at room temp), 1 3/4 cups sugar, 4 large eggs (at room temp), 2 teaspoons vanilla extract and 1 1/4 cups milk.
Cinnamon Cream Cheese Frosting: 1 package cream cheese (at room temp), 4 tablespoons (1/2 stick) butter (at room temp), 4 cups powdered sugar and 1 teaspoon cinnamon.
Preheat oven to 350. Line muffin tins with paper liners. Mix together both flours, baking powder, salt and 1 tablespoon cinnamon.
With an electric mixer on medium speed, cream butter and sugar until pale and fluffy. Add eggs and beat until incorporated, scraping along sides of bowl when necessary. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk and beating until combined after each.
Divide batter evenly among lined cups, filling each three quarters full. Bake about 20 minutes and test with toothpick to be sure they are done. Transfer to wire racks and cool completely.
For the frosting: blend cream cheese and butter on low speed until combined, about 30 seconds. Stop the machine. Add the powdered sugar, a little at a time, blending on low speed until the sugar is well incorporated, about 1 minute. Add the cinnamon then increase the mixer speed to medium and blend the frosting until fluffy, about 1 minute more.
After cupcakes are frosted, sprinkle tops with cinnamon and sugar. Chill in the fridge before serving.